Baby And Big Bella Mushroom And Chicken Stew

• 4 tablespoons extra virgin olive oil
• 2 portabella mushroom caps, underside scraped, cut in half, and then thinly sliced
• 1 (10 ounce) container cremini mushrooms, brushed clean and cut into quarters
• 4 boneless skinless chicken breast halves, cut into bite-size pieces
• salt
• fresh ground black pepper
• 1/4 cup all-purpose flour
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 medium red potatoes, thinly sliced
• 1 medium carrot, thinly sliced
• 1 celery rib, with greens, thinly sliced
• 1 bay leaf
• 1 tablespoon fresh thyme leave, chopped
• 3/4 cup dry white wine
• 1 quart chicken stock
• 1 cup frozen peas
• 1 cup fresh flat leaf parsley, chopped

1. Preheat a large pot over high heat.
2. Add in 2 tablespoons olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown.
3. Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 tablespoons olive oil.
4. Season the chicken with salt and pepper; then sprinkle it with the flour.
5. Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper.
6. Continue to cook 5 minutes, stirring frequently.
7. Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot.
8. Simmer for about 10 minutes.
9. Add in the peas and parsley; simmer 1 minute.
10. Discard the bay leaf; serve with warm crusty bread.

extra virgin olive oil, portabella mushroom caps, cremini mushrooms, chicken breast halves, salt, fresh ground black pepper, flour, yellow onion, garlic, red potatoes, carrot, celery, bay leaf, thyme, dry white wine, chicken, frozen peas, flat leaf parsley

Taken from www.food.com/recipe/baby-and-big-bella-mushroom-and-chicken-stew-230775 (may not work)